Friday, June 5, 2009
What I choose to drink is, for the most part, tied to my mood and my general surroundings. I am probably not going to ask for a hot toddy at the beach in July, nor am I going to ask for a frozen margarita on the ski slopes of Vail (and I am not going to ask for a Hot Buttered Nipple anywhere...EVER). But sometimes you just gotta throw yourself a curve ball, change it up a bit (although those are two different pitches - I've never been great with sports metaphors). The weather in DC this last week has sucked - rain, rain, more rain, and at the end of the week, a nice dose of chilly to top it all off. Makes you want to punch the weatherperson in the spleen (except for Sue Palka - you'll always be aces with me, babe.)
So instead of opting for some cream based winter warmer, I decided to whip up a frozen Blue Hawaiian. I have made these a few times before, and they always remind me of sunny days, frothy surf, and sand between my toes, so I figured the culmination of a busy week involving travel, long discussions about organizational consistency, and sprained spousal digits was as good a time as any to blend some up. The blue color is so great - I think people feel happier just watching someone drink one of these.
There are frozen and non-frozen versions of this drink, but I felt like putting the blender to good use. I cracked the ice using another one of my vintage bar machines - the Ice-O-Mat (anything that ends in "-O-Mat" is awesome in my book.) I have a black one and a yellow one, but the yellow one is older and makes for a better pic. I don't know if you necessarily NEED a big honking metal contraption to crack ice, but it's fun to use regardless.
Weather over the weekend is supposed to be warm and sunny, finally. But for cold rainy days, I think a Blue Hawaiian is just the ticket to focus your thoughts on something other than the weather - like whether punching someone in the spleen is really the proper way to vent frustration (maybe kidney is the better way to go....).
1 oz light rum
1 oz Blue Curacao
2 oz pineapple juice
1 Tbsp cream of coconut
slice of pineapple and cherry to garnish
Combine ingredient in a blender. Add a handful of cracked ice and blend for 20 seconds or until smooth (you don't have to crack the ice if you have a workhorse of a blender that can real grind ice). Pour into margarita glass and garnish with cherry and pineapple slice